In the office of the Coopération des coopératives des planteurs de café de l’arrondissement de Belle-Anse (COOPCAB) in Thiotte, apron-donning tasters worked late into the afternoon of Thursday, November 28th. They performed an organoleptic evaluation of many samples of coffee. In a small laboratory, they let their intuition guide them to discern the subtleties of Haitian coffee. Odors emanating from the beans infused the scene that only master tasters can differentiate.
After collecting and physically evaluating the samples, tasters applied th
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